My friend, Erika, writes heartfelt posts on her food-and-family blog, In Erika’s Kitchen. She’s a supercharged, busy woman; her “other blog life” is filling the LA Cooking Examiner with recipes destined to be treasures. I asked her if we could share one such gem here.
Erika writes: Every recipe on Worth the Whisk has a story, so when Patti asked if I’d be willing to share these savory cheese biscuits with yogurt on her blog, I was glad – they’ve got a story, too. They’re based on a very old Texas family biscuit recipe one of my college roommates got from her mother as a wedding present. I have a copy, with my friend’s note in the corner – a tiny piece of American culinary history.
Unlike most traditional biscuits, where butter or shortening are cut into the flour, this recipe uses vegetable oil and yogurt (or buttermilk) as the only fats. A poor man’s biscuit? Perhaps, but healthier than their butter-filled cousins, and you’ll probably not taste the difference. Adding cheese, any kind you like, and some chopped herbs bumps them up another level still. If you’re feeling really decadent, throw in some bacon, cooked and crumbled.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup shredded cheddar cheese (substitute any other hard cheese)
- 1/3 cup canola or vegetable oil
- 2/3 cup plain yogurt (fat-free, lowfat or full-fat)
Preheat oven to 425 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt until combined. Add cheese and toss to coat the cheese with the flour mixture.
Mix the oil and yogurt gently in a measuring cup – you don’t want them to combine fully, so don’t beat them hard. Pour the mixture into the dry ingredients and bring the dough together with a fork. If it’s too dry, add a little more yogurt. When the dough comes together, knead it 6-8 times inside the bowl with one hand, turning it over on itself, until the dough is smooth – don’t overwork it.
Pat the dough out into a rectangle about 1/4-inch thick on a parchment-lined baking pan. Cut it into into squares and separate, leaving some space between the biscuits. Bake about 20 minutes, until the biscuits are golden brown and smell heavenly. Serve immediately.
These biscuits are best right out of the oven, but if you have leftovers, reheat them in the oven or toaster oven – never in the microwave, or you’ll be in soggy city.